Fondue's Sweet Spot: Dessert Or Decadent Indulgence?

Fondue is a Swiss dish that typically consists of melted cheese and wine, served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. Since the 1950s, the term fondue has been generalized to other dishes where food is dipped into a communal pot of liquid kept hot, such as chocolate fondue and fondue bourguignonne. So, is fondue a dessert? Well, it depends. While classic fondue is made with cheese and wine, chocolate fondue is a popular dessert variation.

Fondue as a dessert

Fondue is a Swiss dish that typically consists of melted cheese and wine, served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. While the classic fondue is a savoury dish, the term "fondue" has been generalised to other dishes with a similar format, including chocolate fondue.

Chocolate fondue is a sweet variation of the classic Swiss fondue. It is made by melting chocolate and combining it with milk or cream, resulting in a rich and decadent dessert. The chocolate fondue can be customised by using different types of chocolate, such as semi-sweet or milk chocolate, and adding a touch of butter for a more mellow flavour. It is important to use high-quality chocolate bars instead of chocolate chips to achieve the best flavour and texture. The fondue is served with a variety of dipping options, including fresh fruit, cookies, pound cake, brownies, and marshmallows.

Fondue fountains are a popular way to serve chocolate fondue, adding a touch of elegance and interactivity to the dessert experience. It is a fun and interactive way to enjoy dessert, as it encourages conversation and laughter during the dipping and sampling process. Fondue is also a versatile dessert, allowing for experimentation with different chocolate flavours and dipping options.

When serving chocolate fondue, it is important to ensure that all equipment is completely dry as water can cause the chocolate to seize and ruin the fondue. Additionally, if making the fondue ahead of time, it can be gently reheated on low heat before serving.

Chocolate fondue is a unique and indulgent dessert that is perfect for family gatherings, date nights, or fondue parties. It is a simple yet impressive treat that brings people together and creates lasting memories.

The history of fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp. It is eaten by dipping bread and sometimes vegetables or other snacks into the cheese using long-stemmed forks.

The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zürich, under the name "Käss mit Wein zu kochen" ('to cook cheese with wine'). It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it. However, the name "cheese fondue", until the late 19th century, referred to a dish composed of eggs and cheese. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875 and was already presented as a Swiss national dish.

Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. It was also promoted as a symbol of Swiss unity and associated with mountains and winter sports. The Swiss Cheese Union created pseudo-regional recipes as part of the "spiritual defence of Switzerland". After World War II, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland.

In the 1950s, the term "fondue" began to be generalized to other dishes in which food is dipped into a communal pot of hot liquid kept warm in a fondue pot. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne (pieces of meat cooked in hot oil or broth) at his Chalet Suisse restaurant in New York in 1956. He also invented chocolate fondue in the mid-1960s as part of a promotion for Toblerone chocolate.

Fondue was popularized in North America in the 1960s, particularly at the 1964 New York World's Fair, and was a popular dish in the United States in the 1960s and 1970s. It is now enjoyed as a fun and social dish worldwide, with various sweet and savoury variations.

Different types of fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine, served in a communal pot and eaten by dipping bread, vegetables, or other snacks. The term "fondue" has since been generalized to refer to other dishes where food is dipped into a communal pot of liquid, such as chocolate fondue and fondue bourguignonne. Here are some popular types of fondue:

Cheese Fondue

Cheese fondue is the traditional and most well-known type of fondue. It typically consists of a blend of cheeses, wine, and seasonings, with many variations such as adding beer instead of wine or using different types of cheese. The classic Swiss cheese fondue uses Gruyère and Emmental cheeses, white wine, and Kirsch, a type of clear brandy made from cherries.

Chocolate Fondue

Chocolate fondue is a popular dessert fondue where pieces of fruit, pastries, or other sweet treats are dipped into a melted chocolate mixture. It is often served with strawberries, bananas, apples, Graham crackers, and marshmallows.

Fondue Bourguignonne

Fondue bourguignonne is a type of fondue where pieces of meat are cooked in hot oil or broth. It was introduced by a Swiss restaurateur, Konrad Egli, in 1956.

Caramel Fondue

Caramel fondue is a sweet and sticky treat, perfect for dipping pretzels, fruit, or marshmallows. It can be made with a simple caramel sauce or by melting caramel candies.

Butterscotch Fondue

Butterscotch fondue is a richer, deeper-flavored cousin of caramel fondue, made with brown sugar. It goes well with fruits, pretzels, marshmallows, and other sweet treats.

S'mores Fondue

S'mores fondue takes the classic campfire treat to the next level. It is made with melted chocolate and served with graham crackers, marshmallows, and other sweet treats for dipping.

These are just a few examples of the many types of fondue that exist. Fondue is a fun and interactive way to enjoy food with friends and family, and it can be easily customized to suit different tastes and preferences.

How to make fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine, served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. Here is a step-by-step guide on how to make fondue:

Ingredients:

• Good-quality cheese ( Gruyère, Swiss, Gouda, Fontina, Comté, Emmentaler, Raclette, or Vacherin)
• Dry and high-acid white wine (such as Sauvignon Blanc, Pinot Gris, or Unoaked Chardonnay)
• Cornstarch or flour
• Garlic
• Lemon juice (optional)
• Bread, vegetables, or other dippers of your choice

Instructions:

• Grate the cheese. Grating the cheese will ensure quicker melting and a smoother fondue.
• Toss the grated cheese with cornstarch or flour. This will help thicken the fondue and prevent the cheese from clumping.
• Rub the inside of your fondue pot or caquelon with a cut garlic clove. This will infuse a subtle garlic flavour into your fondue.
• Bring the wine to a simmer in the fondue pot over medium-low heat. You can also add some lemon juice to keep the fondue smooth.
• Slowly add the cheese to the simmering wine, a little at a time, stirring constantly. This is crucial for a smooth and creamy fondue.
• Once all the cheese has melted, add any desired seasonings, such as nutmeg or salt, and stir well.
• Transfer the fondue to a fondue pot if you cooked it in a different pot.
• Serve with an assortment of dippers, such as bread cubes, apples, vegetables, or meat.

Tips:

• If your fondue becomes too thick, add a little more wine to thin it out.
• If you don't have a fondue pot, you can cook the fondue in a regular pot on the stove, but you may need to rewarm it occasionally.
• For a non-alcoholic version, substitute the wine with chicken or vegetable stock.
• If you want to add some extra flavour, stir in a tablespoon of brandy, cognac, or cherry brandy.

What to dip in fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine, served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks.

While crusty bread is usually the number one pick for cheese fondue, there are many other foods that can be dipped into fondue. Here are some ideas for what to dip into a cheese fondue:

• Fruits: apples and pears go well with cheese, and crisp and tart Granny Smith apples can complement the creaminess of the fondue, while Bosc pears' nutmeg and cinnamon undertones can bring out the spices in the fondue. Grapes are also a popular choice.
• Vegetables: Broccoli, cauliflower, asparagus, and bell peppers are all good options. They can be served raw or lightly steamed.
• Meat: Salty and spicy cured meats like prosciutto, salami, and chorizo can be scrunched up on a fondue skewer. Meatballs, poached chicken, and filet mignon are also good options.
• Starchy foods: Roasted potatoes, pretzels, and large pasta shapes like shells or fusilli can be dipped into the fondue.
• Other: Pickles, gherkins, and olives are also commonly dipped into fondue.

If you are looking for something sweet to dip into a chocolate fondue, here are some ideas:

• Fruits: Strawberries, bananas, and apples are classic choices.
• Cookies and cakes: Graham crackers, chocolate-covered pretzels, and chocolate-covered bacon are all good options.
• Confectionery: Marshmallows can be dipped into chocolate fondue, as can caramelised walnuts if you have chopsticks for ease.

Frequently asked questions